釀造醬油 的英文怎麼說

中文拼音 [niàngzàojiàngyóu]
釀造醬油 英文
fermented soy sauce
  • 釀 : 釀Ⅰ動詞1 （釀造） make （wine）; brew （beer） 2 （蜜蜂做蜜） make （honey） 3 （逐漸形成） lead ...
  • 造 : Ⅰ動詞1 （做; 製作） make; build; create; produce 2 （假編） cook up; fabricate; concoct 3 [書面語...
  • 醬 : Ⅰ名詞1 （豆、麥發酵后 加上鹽做成的糊狀調味品） a thick sauce made from soya beans flour etc : 豆...
  • 油 : Ⅰ名詞1 （脂肪; 油脂） oil; fat; grease 2 （姓氏） a surname Ⅱ動詞1 （用桐油、油漆等塗抹） apply t...
  • 釀造 : make （wine, vinegar, etc. ）; brew （beer, etc. ）
  • 醬油 : soy sauce; soy
  1. The study on brewing soy from mess grain and dreg autolysate

    麥糟及廢酵母釀造醬油的研究
  2. General jia ruoyu inspected yongxingcheng brewage co., ltd. and surveyed the production process of 5 : 1 sauce and shaomin mountain vinegar, gave high praise and wrote calligraphy with pleasure

    賈若瑜將軍在合江縣委領導及釀造廠工作人員的陪同下視察、參觀「五比一」醬油、 「少岷山」食醋的生產過程，給予了極高的評價，並欣然提詞。
  3. Technical regulatidns of soy sauce with solid - liquid state fermentation

    固稀發酵法醬油釀造工藝規程
  4. Yeast play an important role in fermentation industry, but some could cause unpleasantodour or form white pellicle in soy sauce

    摘要酵母菌在發酵工業有重要作用，但是有些酵母卻是釀造工業中的雜菌，使成品醬油產生不愉快的臭氣或形成白膜。
  5. Research on brewing soy sauce by tofu residues instead of soybean meal

    豆腐渣代替豆粕釀造醬油的研究
  6. Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition 、 the way of administration 、 strains of production, the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce

    本文通過改變和調整高鹽稀發酵醬油工藝的發酵條件、管理方法、生產菌種以及拌曲鹽水量、濃度等達到提高醬醪質量及生醬油出品率的目的，從而生產出高檔本釀造醬油。
  7. Combined with the recent researches, the application of static electricity equipments in fermented food production were summarized, e. g., wine aging hastening, vinegar and raw soy sauce sterilization and saccharomyces cerevisiae mutation by static electricity, etc

    摘要結合近年的研究與探索，對靜電設備在釀造品生產中的應用進行了綜述，如靜電催陳酒類和醋類，生醬油滅菌處理以及用靜電誘變釀酒酵母等。
  8. Operation outline of brewing soy sauce

    釀造醬油的操作言做
  9. Study on brewing soy sauce using the bachu mushroom residue as adjunct

    用巴楚蘑菇殘渣為輔料釀造醬油的試驗研究
  10. The workshop occupying a land area of 39600 square meters, specialized in producing each kind of flavoring which are brewed in high quality, such as soy sauce, soy, vinegar etc.

    廠房佔地39600平方米，專業生產各類優質釀造醬油醬汁食醋等調味料。產品暢銷全國，並遠銷海外。
  11. Established in 1908, amoy has being devoted to bring natural soy sauce products of high - quality and safe & delicious frozen food and services to all our consumers

    「淘大」創始於1908年，近百年來一直致力於將優質天然的釀造醬油、醬料產品和安全美味的速凍食品及服務帶給廣大消費者。
  12. Supplies food ingredients including herbs, spices, butters, and sauces to food development chefs and supermarkets in the uk and ireland

    -主要從事醬油釀造。包括產品介紹，相關新聞，公司簡介和飲食天地。
  13. Technical regulations of soy sauce with process of high. salt - diluted state fermentation

    高鹽稀態發酵醬油釀造工藝規程
  14. Heating sterilization in raw soy sauce brewing

    釀造生醬油的加熱滅菌
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